Spicy Crescent Moons
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 100) |
Ingredients
- 500 g flour, (wheat flour, type 405)
- 1 teaspoon Baking powder
- 250 g powdered suar
- 1 pinch salt
- 1 pinch cinnamon, ground
- 0.5 teaspoon ½ cardamom, ground
- 1 pinch nutmeg - blossom, ground
- 1 pinch clove (s), ground
- 2 egg (s)
- 250 g butter
- 200 g hazelnuts, chopped
- 200 g couverture, dark chocolate
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Sift the flour with the baking powder into a mixing bowl. Add the sifted powdered sugar, salt, cinnamon, cardamom, mace, cloves and eggs. Cut the butter into pieces and add with the hazelnuts.
- Knead the ingredients well and shape into a ball. Chill the dough for approx. 30 minutes.
- Roll out the dough approx. 5 mm thick and cut out half moons. Bake moons in a preheated oven for about 10 minutes at 180 degrees. Then let it cool down.
- Melt the couverture in a water bath. Dip the ends of the crescents and let them dry
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